1,322 chicken date recipes

Sizzling rice soup simmers a clear chicken broth with chicken, mushrooms, bamboo shoots, and water chestnuts, finished with crispy fried rice that audibly sizzles when added to each bowl. Classic Chinese restaurant favorite.

Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.

Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.

Easy broccoli chicken bake smothered in a creamy mushroom and cheddar sauce. Just layer, pour, and let the oven do the heavy lifting.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.

Hot fried chicken salad drops crisp breadcrumb-coated chicken nuggets over a cold spinach salad with red onion, carrots, and honey-Dijon vinaigrette. Classic temperature-contrast dinner.

Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.